1 pk. Taco seasoning mix
2/3 cup water
1 1/2 cup salsa
1 lb. Ground beef, cooked, drained (or shredded chicken)
1 can Grands biscuits
1 cup shredded Monterey Jack cheese
1 cup sour cream
Preheat oven to 375 degrees. In a medium saucepan, cook the ground beef on medium heat until browned. Then, add taco seasoning mix, water, 1/2 cup of the salsa to the beef until mixture begins to thicken. Remove from heat.
Mix the remaining salsa and sour cream together in a separate bowl.
Press each biscuit into 6-inch round. On half of the biscuit, leaving 1/4 inch room on the edges to seal, top with 2-3 T. taco beef mixture, then 1 T. cheese, then 1 T. of sour cream-salsa mixture. Fold dough over filling and press to seal. Place on greased cookie sheet.
Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa and sour cream mixed together.
To make ahead: Put taco melts on a greased cookie sheet and refrigerate. When you are ready to cook, make sure you let them thaw on the counter for about 20 minutes before cooking according to the directions.